Shortbread Recipe
Shortbread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. These special-occasion cookies bring back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family…no matter where they live! —Allen Swenson, Camdenton, Missouri
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt

Directions

In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill.
Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Shortbread in Country December/January 1990, p51

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  1. In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill.
  2. Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Shortbread in Country December/January 1990, p51

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Reviews forShortbread

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MY REVIEW
Meeee User ID: 9331784 278127
Reviewed Nov. 22, 2017

"I just spent 3 hours cutting, decorating and cooking a triple batch of these cookies. I should have tasted the first batch out of the oven, then I could have saved some time by throwing the whole thing out. These are not shortbread cookies. Other then them being sweet, there is absolutely no taste to them. Very, very disappointed. A waste of time and money!!!!"

MY REVIEW
bilfsh User ID: 6661172 201580
Reviewed Jul. 19, 2012

"Very easy to make, both wife and I have made this recipe twice. The second time around we added 1/2 cup chopped macadamia nuts. Cut roll into 3/8 slices. This should be a "FIVE STAR". Thanks from Hawaii!"

MY REVIEW
northrncwgrl User ID: 4547546 24693
Reviewed Dec. 23, 2009

"Yummy taste, but not shortbread like at all. More like a very crunchy vanilla cookie. And much harder to handle than shortbread - dough kept crumbling apart when I was trying to roll before chilling. They tasted good dipped in melted chocolate."

MY REVIEW
UsagiTan User ID: 4594292 15071
Reviewed Dec. 7, 2009

"This recipe is fantastic! I ended up making shortbread jam cookies with this recipe, and my mother who doesn't like overly sweet things said that this was the perfect recipe!"

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